A twist on a traditional hummus dip

Makes one bowl

Sure you could buy hummus, but just a little extra effort gets you this delicious dip. Serve tall veggies in glasses for a sexy switch from a ho-hum relish tray.


4 tablespoons olive oil 3 fresh rosemary sprigs plus additional for garnish 2 garlic cloves, crushed 2 cans (15 ounces each) cannellini orother white beans, rinsed, drained ¼ cup fresh lemon juice Salt to taste Assorted raw vegetables for dipping


Heat 2 tablespoons olive oil in a heavy small skillet over medium heat. Add 3 rosemary sprigs. Remove from heat. Let stand 30 minutes to infuse flavor. Pour rosemary oil into a bowl. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add garlic and cook until fragrant and light brown. Remove and discard garlic. Transfer oil to a food processor. Add beans to food processor. Process until smooth. Add lemon juice and salt to taste. Transfer dip to serving bowl. Drizzle with rosemary oil. Garnish with additional rosemary sprigs. Serve with assorted vegetables.

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